9 Trans Fat-Laden Foods to Avoid
When it comes to foods that cause high cholesterol, saturated fats used to be seen as public enemy number one. We now know that trans fats — fats formed by adding hydrogen to liquid unsaturated fatty acids and resulting in a particular chemical arrangement of hydrogen which makes the fats solid and prevents spoiling — can be just as dangerous, if not more so.
Trans fats raise bad, or low-density lipoprotein (LDL), cholesterol levels and lower beneficial high-density lipoprotein (HDL) cholesterol levels, increasing heart disease risk. These dangers have led to trans-fat legislation, first at restaurants in New York City, where they are limited to less than 0.5 grams per serving, and then in the entire state of California. “Both coasts have joined the movement, including cities in New York, Pennsylvania, Maryland, Massachusetts, Washington, and Connecticut,” says Maria Haisley, RD, a clinical dietitian at Elkhart General Hospital in Indiana.
To make it easier to maintain a heart-healthy diet at home, in 2006, the U.S. Food and Drug Administration required all foods and beverages to list trans fats on the Nutrition Facts label, says Haisley. However, a food with less than 0.5 grams per serving can still be labeled as trans-fat free. “It’s important to not only read the Nutrition Facts panel on a package of food, but also the ingredient list,” says Lisa Sheehan-Smith, EdD, RD, associate professor of nutrition and food science at Middle Tennessee State University in Murfreesboro. “If partially hydrogenated vegetable oils are in the food and, in particular, near the beginning of the list, then that food contains trans fat — and more than you may realize. Those 0.3 and 0.4 grams do add up when you consume a processed food diet.” Here are 10 red-flag foods to avoid.
Credits: https://www.everydayhealth.com/hs/high-cholesterol-pictures/trans-fat-laden-foods-to-avoid/
When it comes to foods that cause high cholesterol, saturated fats used to be seen as public enemy number one. We now know that trans fats — fats formed by adding hydrogen to liquid unsaturated fatty acids and resulting in a particular chemical arrangement of hydrogen which makes the fats solid and prevents spoiling — can be just as dangerous, if not more so.
Trans fats raise bad, or low-density lipoprotein (LDL), cholesterol levels and lower beneficial high-density lipoprotein (HDL) cholesterol levels, increasing heart disease risk. These dangers have led to trans-fat legislation, first at restaurants in New York City, where they are limited to less than 0.5 grams per serving, and then in the entire state of California. “Both coasts have joined the movement, including cities in New York, Pennsylvania, Maryland, Massachusetts, Washington, and Connecticut,” says Maria Haisley, RD, a clinical dietitian at Elkhart General Hospital in Indiana.
To make it easier to maintain a heart-healthy diet at home, in 2006, the U.S. Food and Drug Administration required all foods and beverages to list trans fats on the Nutrition Facts label, says Haisley. However, a food with less than 0.5 grams per serving can still be labeled as trans-fat free. “It’s important to not only read the Nutrition Facts panel on a package of food, but also the ingredient list,” says Lisa Sheehan-Smith, EdD, RD, associate professor of nutrition and food science at Middle Tennessee State University in Murfreesboro. “If partially hydrogenated vegetable oils are in the food and, in particular, near the beginning of the list, then that food contains trans fat — and more than you may realize. Those 0.3 and 0.4 grams do add up when you consume a processed food diet.” Here are 10 red-flag foods to avoid.
Credits: https://www.everydayhealth.com/hs/high-cholesterol-pictures/trans-fat-laden-foods-to-avoid/
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